Veal osso bucco with citrus zest tomatoes & cannellini beans
Serves: 4 | Preparation time: 20mins | Cooking time: 2hrs
4 Tasman osso bucco pieces
4-6 large shitake mushrooms, sliced
1 medium white onion sliced
4 cloves garlic minced
2 large ripe tomatoes coarsely chopped
1 - ½ cup cannellini beans (soaked and cooked)
2 cups veal or chicken stock
½ cup dry white wine
½ cup white flour
1 tsp red pepper flakes
salt & pepper
2 sprigs of fresh thyme
3 tsp olive oil
2 tsp unsalted butter
- Grate the lemon and orange zests into a small bowl and set aside.
- Add the red pepper flakes into the flour and coat the osso bucco pieces in the mixture and add salt & pepper. Heat the olive oil in a small sauté pan and cook both sides of the veal osso bucco pieces until golden brown.
- In another pan, sauté the sliced onion in some olive oil; when translucent, add the shitakes and garlic and cook until the mushrooms release their moisture.
- Remove the osso bucco pieces from the pan once they are browned and de-glaze the pan with the white wine, reducing it to a syrup consistency. Add the veal or chicken stock and bring to a boil, then reduce the heat to a simmer and put in the tomatoes, citrus zests, and thyme sprigs, stirring together well. Make a sort of “nest” with the tomatoes mixture and place the osso bucco pieces in it.
- Adjust the heat so everything keeps simmering nicely, with a lid placed half way on the pan. (You can also use a piece of parchment paper instead and place the pan in a 200°C oven). The whole thing cooks for about an hour or until the meat is just falling off the bone.
- Transfer the osso bucco pieces and its sauce with tomatoes to a warming plate and hold in a warming oven. The stock should be reduced down to about one cup by now and the cannellini can be added to it at this point.
- Lastly, whisk in the butter, taste and season accordingly and serve immediately with a side of mashed potato.